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Jun 26, 2013

Jun 28, 2013

Featured Comment

I don’t much care for Chinese tofu – too coarse and too strongly flavoured – but Japanese silken tofu is great as is with soy sauce and another topping, like grated ginger or fresh chopped chives, and the firmer grilled tofu is great with the moisture pressed out, fried in sesame oil and topped with seven spice. And the more dense round one is great with tomatoes and salad dressing. In my opinion, anyway.